Dairy Free Egg Bake with Sweet Potatoes for Energizing Mornings

This Dairy Free Egg Bake with Sweet Potatoes is a hearty, nutritious option perfect for energizing mornings. Packed with protein and fiber, it's easily customizable.

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Prep Time 10

Cook Time 40

Cooling Time 10

Total Time 1

Servings: 6 slices

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Mixture

6-8 pieces free-range eggs opt for richer flavor
2 cups fresh spinach or frozen if prepared well
to taste fresh parsley for flavor
to taste smoked paprika
to taste granulated garlic
to taste salt
to taste pepper

For the Savory Base

1 pound Italian sausage or turkey sausage for leaner choice
1 medium onion yellow or red for sweetness
2 cups sweet potatoes peeled and diced

For Greasing the Pan

2 tablespoons olive oil to grease the baking dish

Equipment

large baking pan
Large Skillet
Mixing Bowl

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and warm the large baking pan inside.
In a large skillet over medium heat, add olive oil and sauté diced onion, sweet potatoes, and Italian sausage for 10-15 minutes until browned and tender.
In a bowl, whisk together the eggs and incorporate parsley, paprika, garlic, salt, and pepper.
Remove the hot pan, grease it with olive oil, transfer the sautéed mixture, and pour the egg mixture evenly over the top.
Bake for about 30-40 minutes until the eggs are set and the top is golden.
Let it cool for 10 minutes, then slice into squares for serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 27gProtein: 16gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 400IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Label leftovers with the date to monitor freshness. Enjoy within 2-3 days for best flavor.

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